Pozole Verde de Pollo (Green Mexican Hominy & Chicken Soup)

Instructions:

1. In a large pot, combine the chicken, broth, onion, bay leaves, salt, and pepper. Simmer for 30–40 minutes, or until the chicken is tender.
2. Remove the chicken from the pot, shred it, and set aside.
3. In a blender, combine the tomatillos, garlic, cilantro, green chiles, oregano, and cumin. Blend until smooth.
4. Add the blended green sauce to the broth along with the hominy. Bring to a gentle simmer for 15–20 minutes.
5. Return the shredded chicken to the pot and adjust the seasoning with more salt and pepper if needed.
6. Simmer for an additional 10 minutes to deepen the flavor.
7. Serve hot with your favorite toppings.

Variations

• Substitute pork shoulder for chicken for a more traditional take.
• Add spinach or kale to the blender mixture for extra green vibrancy.
• Use serrano peppers for a spicier broth.
• Stir in a spoonful of crema for a creamier finish.

Tips

• Roast the tomatillos and garlic before blending for deeper, richer flavor.
• Skim foam from the broth as the chicken cooks for a clearer, cleaner soup.
• Add more broth if you prefer a thinner pozole.
• Prepare toppings ahead of time so each bowl can be customized easily.